Our February recipe of the month comes from the George Hotel’s Head Chef, Kyle Phillips. Nothing makes a cold winter night more bearable than a hot, hearty meal. Try Kyle’s step by step recipe to make this comforting and hearty local Penrith Pepperpot sausage stew, with chorizo, smoked paprika and plenty of butter beans with a wedge of rustic bread and butter.
Penrith Pepperpot Sausage Stew
- 2 tbsp olive or rapeseed oil
- 1 onion, roughly chopped
- 1 yellow pepper, roughly chopped
- 1 red pepper, roughly chopped
- 3 garlic cloves, chopped
- 6 cooking chorizo sausages (about 400g)
- 6 Pepperpot Sausages about 400g)
- 1 and a half tsp sweet smoked paprika
- Half tsp ground cumin
- 1 tbsp dried thyme
- Chicken Stock 200ml
- 2 sprigs fresh thyme
- 1 x 400g butter beans
- 1 bunch of chives (optional)
- 4 x carrots, roughly chopped
Heat the olive oil or rapeseed in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Then add the carrots and peppers and cook for a further 5 mins.
Add the chorizo and pepperpot sausages and cook gently for 5 mins, then stir in the garlic, spices and dried thyme. Continue cooking for 1-2 mins or until the aromas are released.
Using a wooden spoon, remove any reside stuck to the pan, add fresh thyme and bring to a simmer. Pour in chicken stock.
Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve.